carrots

Here comes Dornfelder in the soup

Winegrower soup with red wine

With plenty of vegetables and hearty meat, the soup is a satisfying. A shot of Dornfelder red wine gives the dish that extra something.

ingredients for 4 persons

  • 400 g of beef
  • 400 grams of pork
  • 2 onions
  • 350 grams each of carrots, green beans and tomatoes
  • 600 g of potatoes
  • 4 tbsp oil
  • ½ liter of meat stock
  • ½ l Dornfelder red wine
  • Salt, pepper, 2 bay leaves, 3 cloves

Dice the meat, peel and dice the onion and carrots, clean the beans and cut into 3 cm pieces, blanch, quench, skin and quarter the tomatoes. Peel the potatoes and cut into pieces. Fry the meat portion by portion in oil, sauté the onion cubes, then salt and pepper; Add the bay leaf and the cloves, fill with the broth and some Dornfelder and simmer for about 45 minutes. Then the potatoes and vegetables and another large shot of red wine are added, and the soup is left on a low flame for another 45 minutes. Finally, season with salt, pepper and the remaining Dornfelder.

Recipe by Gerti Weidenbach, Weingut Weidenbach, Ingelheim
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)

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